Peppers and Onions, while I’m thinking about it

If I don’t do this now, I’ll forget.

Sauteed Peppers and Onions
Slice 2 or 3 large white onions into rings or strips, as desired.
Cut maybe 4 or more bell peppers (color of choice) into strips (Trader Joe does it for me and freezes them)
Put a little olive oil into a skillet (cast iron is best) and heat on medium-high. Into oil, put 1 tsp ground cumin and/or 1 tsp dried (or 3 tsp fresh) chopped oregano. Or other spices. Whatever. McCormick has a good fajita seasoning that’s good too.
Drop vegetables in, stir till softened and hopefully browned on edges. Your call how long to do it.

These make great taco garnishes, burrito or sandwich fillings (may I mention yogurt cheese again?),  what-have-you.  And it freezes well. Make lots, save in small quantities for future cooking.

If you want to hedge your bets, leave the cumin out and use just garlic and a little salt to season while sauteeing, and you can use it for various ethnicities of cooking…



Posted on May 15, 2009, in recipe and tagged , , . Bookmark the permalink. Leave a comment.

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